Cod Chowder with Kale and Yukon Gold Potatoes
This comforting soup is inspired by an outstanding seafood chowder I ate in Nova Scotia. Look for organic bacon made from either pork or turkey.Makes 4 servings
Ingredients
- 4 thick-cut slices applewood-smoked bacon, about ¼ pound, chopped
- 1 large onion, chopped
- 2 bay leaves
- 1 teaspoon minced fresh thyme
- ¼ teaspoon paprika
- 3 8- ounce bottles clam juice
- ½ cup water
- 1 pound Yukon gold potatoes, peeled, but into ½-inch pieces
- ¾ cup whipping cream
- Coarse kosher salt and freshly ground pepper
- 1½ pounds Pacific cod, cut into 1-inch pieces
- 1 medium bunch kale, about 5 ounces, finely chopped (about 2 cups)
Instructions
- Cook the bacon in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain. Add the onion, bay leaves and thyme to the pot. Sauté until the onion is tender, about 5 minutes. Stir in the paprika. Add the clam juice, ½ cup water, and then the potatoes. Bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the potatoes are just tender about 8 minutes.
- Add the cream and drained bacon to the chowder. Sprinkle the cod with salt and pepper. Add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes. Taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.